•  1½ cups basil leaves
•  ¼ cup (40g) toasted pine nuts
•  1 clove garlic, crushed
•  1/3 cup (25g) finely grated parmesan
•  1/3 cup (80ml) olive oil
•  sea salt and cracked black pepper

  Chop the basil leaves and pine nuts and place in a bowl. Add the garlic, parmesan, olive oil, salt and pepper and mix well. Serve with grilled meats or toss through pasta.

  * Store pesto in an airtight container in the refrigerator for up to 4 days. To avoid discolouration, pour a thin film of olive oil over the top.

  ** If you prefer a finer-textured pesto, process the ingredients in a small food processor or blender.